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<p>This study primarily investigates the effects of the combined Salicornia plant salt (SAL) and Plasma-activated water (PAW) curing process on the reduction of salt and sensory quality of air-dried goose. The results indicate that, compared with the traditional curing treatment prepared with 8 wt% NaCl in pure water, the combined SAL and PAW curing process with 3.2 wt% Salicornia powder and 4.8 wt% NaCl effectively maintained the stability of the saltiness in air-dried goose, reduced sodium content by 27.80%, and enhanced umami, improved texture by reducing hardness and chewiness while increasing springiness, and increased overall acceptability. SEM results revealed that the muscle tissue structure was loosened and fragmented, with fibre breakage, which facilitated improved curing efficiency, enhanced the muscle’s water retention capacity, and improved texture. The primary cause of this phenomenon was the increased activity of Cathepsin B + L, DPP Ⅰ, DPP IV, and AAP, which led to the degradation of α-actinin, actin, and MLC I, II protein bands in SDS-PAGE. The proteolytic index significantly increased from 7.84% to 12.74% (<i>p</i> &lt; 0.05), which not only significantly increased the total content of free amino acids (FAA), but also the content of umami and sweet amino acids. This study provides a theoretical basis for the optimization of processes involving low-salt, nutritious, and healthy air-dried meat products.</p>

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Enhancing the Taste Profile and Textural Quality of Air-Dried Goose through a Novel Curing Approach Using Salicornia Powder as a Low-Sodium Salt Substitute and Plasma-Activated Water

  • 期刊论文

  • 发表日期：

    2026年5月13日

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  • Buxuan Ji,
  • Zihang Shi,
  • Yangyang Hu,
  • Qiang Xia,
  • Changyu Zhou,
  • Zhen Wu,
  • Yangying Sun,
  • Daodong Pan

摘要

This study primarily investigates the effects of the combined Salicornia plant salt (SAL) and Plasma-activated water (PAW) curing process on the reduction of salt and sensory quality of air-dried goose. The results indicate that, compared with the traditional curing treatment prepared with 8 wt% NaCl in pure water, the combined SAL and PAW curing process with 3.2 wt% Salicornia powder and 4.8 wt% NaCl effectively maintained the stability of the saltiness in air-dried goose, reduced sodium content by 27.80%, and enhanced umami, improved texture by reducing hardness and chewiness while increasing springiness, and increased overall acceptability. SEM results revealed that the muscle tissue structure was loosened and fragmented, with fibre breakage, which facilitated improved curing efficiency, enhanced the muscle’s water retention capacity, and improved texture. The primary cause of this phenomenon was the increased activity of Cathepsin B + L, DPP Ⅰ, DPP IV, and AAP, which led to the degradation of α-actinin, actin, and MLC I, II protein bands in SDS-PAGE. The proteolytic index significantly increased from 7.84% to 12.74% (p < 0.05), which not only significantly increased the total content of free amino acids (FAA), but also the content of umami and sweet amino acids. This study provides a theoretical basis for the optimization of processes involving low-salt, nutritious, and healthy air-dried meat products.